My Recipes

Title: MEXICAN REFRIED BEANS

User: nnss

Yield: 2 servings

Categories: mexican, vegetables, easy, meatless

amount unit name
1 TB olive oil
2 cloves garlic, minced
1 CN pinto beans 15-1/2 oz can
1/8 TS freshly ground black pepper

Instructions:

Place olive oil and garlic in 9-inch microwave-proof pie plate.
Microwave on HIGH (100% power) 45 seconds.
Drain pinto beans, reserving 1/3 cup of juices. Add beans and
reserved juiced to garlic mixture in microwave-proof pie plate. Mash
beans with potato masher until all are broken up. Stir in pepper.
Cover with wax paper and microwave on HIGH 3 minutes. Stir well and
smooth out top to make even. Makes 2 cups.
Printed in the November 27, 1992, issue of the Los Angeles Times.

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